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Monday, March 16, 2009

Cook Up a Crock of Gold For Less Green

I seem to be preoccupied with cooking lately. This is my second recipe post in a row! I couldn't really let St. Paddy's Day go by without posting my simple recipe for Corned Beef and Cabbage, though. The corned beef brisket is on sale cheap at all the major supermarkets right now, and carrots, potatoes and cabbage are always inexpensive, so this is a really thrifty meal! Buy a couple of extra packages of corned beef while they're on sale, and freeze for later!

Betsy O'Bargain's St. Paddy's Day Corned Beef and Cabbage

1 corned beef brisket, marinated and ready to cookpotatoes, peeled and cut in halfcarrots, peeled and cut into piecescabbage, cut into wedges

Put the beef into your crockpot, and add water so it comes within a couple inches of the top. Add the spice packet, if one is included with the beef. Place on high until it starts to come to a boil. Turn crockpot to low, and cook about five hours.

Add the potatoes and carrots during the last hour, and the cabbage within the last fifteen minutes. How many vegetables you use will be limited only by the size of your crockpot. It is done when the cabbage is tender.

Scoop meat and vegetables out of the crockpot with a slotted spoon. Serve with vinegar for the vegetables, and spicy mustard for the corned beef, if desired.